Roasted Fish With Romesco Salsa

By Lidey Heuck

Total Time: 25 minutes
Rating: 4(123)
Notes: Read community notes

Spanish romesco sauce is made by blending roasted red peppers, tomatoes, almonds, garlic, parsley and breadcrumbs into a smooth and smoky sauce. In this zippy weeknight recipe, the same ingredients are roughly diced to form a chunky and tangy salsa that’s spooned over simply roasted fish. Good-quality red wine vinegar can be substituted for sherry in a pinch. The bread and almonds are added to the salsa at the last minute so they retain a bit of their crunch. Serve this dish with sautéed greens drizzled with olive oil, and couscous or rice if you want more a little more heft.

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Ingredients

Yield:4 servings

1medium tomato, cored, seeded and cut into small dice
½cup (drained) jarred roasted red peppers, cut into small dice
1garlic clove, finely grated
Pinch of smoked or sweet paprika
2teaspoons sherry vinegar (or good-quality red wine vinegar)
Olive oil, as needed
½packed cup coarsely torn pieces of bread (about 1 ounce)
¼cup raw almonds, coarsely chopped
4(6-ounce) skinless mild white fish fillets, such as cod or halibut
Kosher salt and black pepper
2tablespoons chopped fresh parsley
Coarse sea salt, for serving

Ingredient Substitution Guide

Preparation

Step 1
Heat oven to 400 degrees. In a medium bowl, toss the tomato, peppers, garlic, paprika, vinegar and 1 tablespoon olive oil; set aside.
Step 2
In a small skillet, heat 1 tablespoon olive oil over medium-high. When the oil is hot, add the torn bread and cook, tossing often, for 3 to 5 minutes, until toasted and golden brown. Transfer to a cutting board to cool, then coarsely chop the bread into pieces.
Step 3
Carefully wipe out any crumbs from the pan with a paper towel, then add a splash of olive oil. Add the almonds and toast over medium heat, tossing occasionally, for about 3 minutes, or until golden brown. Transfer to the board with the bread and set aside to cool.
Step 4
Pat the fish dry with a paper towel and place on a sheet pan or in a baking dish. Brush all over with olive oil and season generously with salt and pepper. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
Step 5
Add the bread, almonds and parsley to the tomato salsa and toss well. Spoon over the fish fillets, sprinkle with coarse sea salt and serve immediately.

Ratings

4 out of 5

123 user ratings

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Bazz3 months ago

We really loved this. I took the suggestion of others to add chopped chives and ended up keeping the bread crumb topping separate, rather than mixing it with the tomato-pepper salsa. It made for a nice crunchy topping. I thought it was plenty flavorful but you could add a squeeze of lemon on top for extra acid.

Nancy M.4 months ago

My husband and I thought this was very good but I did make a few changes. I used cherry tomatoes in the salsa and added a few chopped kalamata olives and some capers. but Substituted sliced green onion for the grated garlic since not a fan of raw garlic. Used a good shake of smoked paprika and sherry vinegar. My fish was a Chilean sea bass. Served with wild rice and roasted asparagus. Very yummy and not bland to us at all.

Pond and Woods8 months ago

Made it for dinner last night on a whim. Didn't have parsley but had a sheaf of fresh chives and would recommend them as an upgrade for those who found this too bland. I definitely added more than a 'pinch' of smoked paprika because we love paprika and coupled that with a heavy pinch of Maldon salt flakes to draw some of the liquid out of the tomatoes and make it more 'saucy'. Our fish of the day was Orange Roughy. All diners expressed delight.

Gaby1 year ago

Easy and tasty. Definitely the kind of dish I like to make in a summer day. Served it with potato salad.

Andrea1 year ago

Very good - I will make again! Fortunately I had a lovely piece of cod and the simplicity of the salsa worked.

David1 year ago

Made this with fresh cod loin and it was delicious! I did add a healthy pinch of salt to the salsa as I mixed it, which nicely balanced the bright acidity from the sherry vinegar. Totally disagree with the comments about blandness. This is a dish of subtlety, but it is not bland. The acidity in the salsa plays against the richness of the baked cod very well, aided by a hint of smokiness from the paprika, a bit of sweetness from the peppers, and the crunch from the almonds. Mmmm.

Bridget G1 year ago

I made a half-order as there are only two of us, and it was the perfect size. I loved it - thought it was really fresh and light; he thought it was bland. (Maybe he and commenter "A" have similar taste buds...) I went a little heavy on the almonds, because I love the crunch. Served it with crispy rice (had some leftover pilaf in the fridge) and asparagus.

A3 years ago

The salsa needs to be kicked up. The fish is far too savory to go with a savory salsa. Add LOTS of lemon, chili, or something, but it was hard to eat as is.

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